Sunday, July 27, 2008
There were some nice cherries at the farmer's market for only $2/lb, so I bought some to make this bread:
tiny pinch of yeast
Knead everything together--it'll be stiff--and let rest in a covered bowl for 12-24 hours.
50ml walnut oil
Break the biga into several pieces, then mix it with the remaining dough ingredients. It should be a pretty wet dough. Give it a 20-second knead every 10-20 minutes, for a total of 4 kneads. Let rise till doubled, then deflate and move to fridge till you're ready to shape the loaf.
400g cherries, pitted
1-2T walnut oil
1T lemon zest
Big pinch coarse salt
Heat oven with baking stone to 425ºF. Stretch dough out on a piece of parchment paper into a big rectangle, maybe 11"x15". Arrange the cherries over the dough, then artfully scatter the rosemary leaves and lemon zest strips inbetween. Sprinkle with salt, drizzle with oil, and lest rise for 20 minutes or so while the oven heats. Bake for about 20 minutes.